Title: Brie and Bacon Omelet
Categories: Cheese/eggs
Yield: 2 servings

2 tb Butter
2 tb Chopped green onion
4 Eggs
1/4 c Milk
3/4 ts Pepper
2 oz Chopped brie, skin removed
4 sl Bacon, cooked and crumbled
3 tb Chopped toasted pecans
Fresh fruit if desired

Melt butter in a 10-inch ovenproof skillet or omelet
pan, tilting pan to coat bottom and sides. Saute
onion until tender, about 3 minutes.

Combine eggs, milk and pepper.

Increase heat to medium to high. Pour egg mixture
into skillet. Stir once nad cook until edges begin to
set. using a fork, gently pull the edges of the eggs
away from the sides of the pan so that the uncooked
portion flows under the cooked edges. Continue until
most of the egg mixture is set but the surface of the
omelet is slightly wet. Sprinkle cheese, bacon and
nuts over the top of the omelet. Fold in half; cut
into two pieces. Garnish with fresh fruit. Serve
immediately.

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Popularity: 4% [?]

BUDDHIST MONK’S SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups/stews Vegetarian
Chinese

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 qt Water
1 lb Pumkin or butternut squash
– peeled cut into
– large chunks
1 Sweet potato
– peeled chunked
1/2 c Raw peanuts — shelled and
– skinned. Soaked 30 min,
– drained roughly chopped
1/3 c Dried mung beans
– soaked 30 min and drained
3 tb Vegetable oil
1 Square of bean curd
1 qt Coconut milk
1/2 oz Cellophane noodles,
– soaked 20 min, drained
– cut into 1 inch sections

~- Boil the water and drop in the pumpkin/squash, sweet potato, peanuts and
mung beans. Cook on medium heat for 35 min. While making the soup,
prepare the bean curd by heating the oil in a frying pan and cooking the
curd until light brown on both sides. Slice lengthwise into 1/4 inch
strips and set aside.

After the 35 min, check the mung beans for softness. If they’re soft, add
the coconut milk and a touch of salt. Bring up to a boil and throw in the
cellophane noodles and fried bean curd.

Serve with rice and Buddhist Nuoc Leo.

From: timi@chloroplast.Berkeley.EDU ( Tim Ikeda)

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Popularity: 4% [?]

I just recieved my the December Vegetarian times magazine, and
it has a lot of wonderful Christmas cooking ideas! Here is
a recipe for VEGAN EGGNOG, it is Low-fat and Low Sodium! So
here goes:

VEGAN EGGNOG

2 10-oz packages of silken regular or low-fat tofu
16 oz vanilla soymilk or rice milk
1Tbs. plus vanilla extract
1/4 cup sugar
2 Tbs. brown sugar
1/4 tsp. ground tumeric
1/2 to 1 cup rum or brandy, optional Nutmeg

In a blender or food processor, combine all
ingredients except nutmeg; blend thoroughly
stopping occasionally to scrape down sides.
Serve well chilled and dusted with nutmeg. Serves
about 8.

Popularity: 5% [?]

New England Clam Chowder

Recipe By : Molly Walsh
Serving Size : 4 Preparation Time :0:00
Categories : American Soups Stocks

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cans clams
2 large potatoes — diced
1/4 cup butter
1 small Maui onion — chopped
2 cups half and half
salt and pepper — to taste
Sherry — optional

Drain clams; reserve liquid. Saute onions in butter. Add potatoes
and clam juice and cook until tender. Add clams, half and half and
sherry. Heat and season. Do NOT boil. Yield: 4 servings.

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Popularity: 4% [?]